One-Pot Shrimp Piccata Pasta

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subheading: GATHER YOUR INGREDIENTS:

1 pound extra-large shrimp (21 to 25 per pound), peeled, deveined, and tails removed, shells reserved

2 ½ teaspoons table salt, divided

¼ cup extra-virgin olive oil

7 garlic cloves, peeled (6 smashed, 1 minced)

2 anchovy fillets, rinsed (optional)

½ cup dry white wine

3 ½ cups water

12 ounces (3⅓ cups) orecchiette

⅓ cup chopped fresh parsley

2 tablespoons capers, rinsed

½ teaspoon grated lemon zest plus 1 tablespoon juice

½ teaspoon red pepper flakes

Grated Parmesan cheese

subheading: BEFORE YOU BEGIN:

You can substitute 12 ounces (4½ cups) of medium pasta shells for the orecchiette, if desired. We prefer untreated shrimp (those not treated with salt or additives such as sodium tripolyphosphate). Most frozen E-Z peel shrimp have been treated (the ingredient list should tell you). If you’re using treated shrimp, do not salt the shrimp in step 1. You can use medium or large shrimp, but you may need to reduce the cooking time in step 5. The pasta will not absorb all the cooking liquid in step 4; stirring vigorously in step 5 helps thicken the sauce so that it coats the pasta. You can substitute 12 ounces (4½ cups) of medium pasta shells for the orecchiette, if desired. We prefer untreated shrimp (those not treated with salt or additives such as sodium tripolyphosphate). Most frozen E-Z peel shrimp have been treated (the ingredient list should tell you). If you’re using treated shrimp, do not salt the shrimp in step 1. You can use medium or large shrimp, but you may need to reduce the cooking time in step 5. The pasta will not absorb all the cooking liquid in step 4; stirring vigorously in step 5 helps thicken the sauce so that it coats the pasta.

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